Put the cake flour and sugar in a heatproof bowl and mix well. (This prevents lumps from forming.) Add the milk little by little while mixing well. Microwave for 1 minute without covering with plastic wrap.
Take it out, mix well, microwave for 1 minute, mix well, microwave for 1 minute, add the egg and mix very well, microwave for 30 seconds, add the vanilla oil or essence and mix well.
When the pastry cream is finished, place a piece of plastic wrap directly on top of the cream to prevent drying out.
If you add a little condensed milk to finish, it will have a very creamy flavor.
For 30 g of egg, use 30 g of cake flour, 45 g sugar, 150 ml milk and 10 g butter.
It's plain and unfancy, but here I wrapped the pastry cream in a crepe. It's filled with banana and almonds in caramel, and the pastry cream.
To make this crepe: caramelize 1 tablespoon of sugar in a frying pan. When it has started to brown, add slices almonds and mix, then add 1/4 a banana and coat with the caramel.
Spread some pastry cream on a crepe, add the caramelized bananas, and fold the crepe over the filling to finish.
"My daughter loves this custard filled bun" Recipe ID: 1205099.
Story Behind this Recipe
This is a way to use up the egg left over from my recipe "When you just need a little crepe batter" Recipe ID: 1260679.
Make sure to mix well at every stage. If you add rum to finish, it will become very aromatic and with a grown-up flavor. It's not too sweet.